New York Style Bagels

Once doubled, divide the dough into 8, 100-gram portions. Shape each portion into a taut ball and let rest for 5 minutes. Meanwhile, get out a large baking sheet and sprinkle over some cornmeal. For bagel shaping, there are two options:

• Rolled: Roll the dough flat to about 5 inches wide. Roll the dough into a tight cylinder. Wrap the cylinder around your hand and connect the two ends with a pinch, roll the dough ring off your hand. Place on the parchment paper to proof. The rolled method is typically the method used in bagel shops. It stretches the gluten more and is said to give a chewier bagel, but I didn't notice much difference in side-by-side taste tests.
• Punched: Punch a hole in the dough ball with your thumb and index finger. Stick your index finger from each hand into the hole and gently stretch the hole while rotating your fingers until about 2 inches wide. Place on the parchment paper to proof.

Shape each bagel and add them to the cornmeal-sprinkled baking sheet. Cover the baking sheet with plastic wrap and let the rolled bagels proof for 45 to 60 minutes at room temperature.

• Alternatively, the bagels can be placed in the fridge to proof overnight or even up to two days. This slow fermentation will generate additional flavor compounds.

During this final proofing stage, move on to the next steps while waiting.